Spice Arkadia Instant Chai Tea is an exotic blend of black tea, exotic flavours and aromatic spices offering a truly distinctive taste.
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The perfect alternative when you are coffee’d out or feel like something a little different. Spice Arkadia Chai tea is 98% fat-free so it can be enjoyed any time of the day as a refreshing guilt-free experience. Easy to use, just add hot water for chai tea or hot milk for a chai latte. Buy by the carton and save!
The wonderful taste of Arkadia Chai Tea Spice or Arkadia Chai Tea Vanilla can be enjoyed in many home-baked goods. We started to add the Arkadia Chai Spice to our favourite baked recipes and the difference was wonderful. Please let us share with you some of the recipes our family enjoys or experiment and create your own.
Chai Latte (Flat white)
Mix Place 2 to 3 teaspoons of Arkadia Chai Tea with 180mls of milk then heat and stir.
Mix 2 to 3 teaspoon of Arkadia Chai tea with 180mls of milk then heat using a steaming wand in a stainless steel jug. Froth the chai cafe style and pour for a rich creamy result.
Chilled Iced Chai
Mix 5 teaspoons around 40g of Arkadia Chai into a long glass together with 250mls of cold milk. Top off with a scoop of your favourite ice cream
Smooth Chai Frappe
Mix 5 teaspoons of Arkadia Chai and a 350mL cup of ice, with 120ml of cold water or milk for a creamier result. Place all ingredients in a blender and blend until smooth.
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/3 cup vegetable oil
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
4 to 5 cups sifted flour
Arkadia chai tea (Vanilla or Spice)
OPTIONAL 125g raisins
250g icing sugar
60g butter, melted
1/2 teaspoon vanilla essence
3 tablespoons milk
In a large bowl combine the yeast with the warm water and let it sit for a minute to activate. Warm the milk up in a microwave and add this to the vegetable oil. Then add this to the yeast mixture, along with sugar, salt, raisins and the beaten egg. Mix until it forms an even solution.
Start adding the sifted flour one cup at a time, working it into the mixture with a spatula. You should end up with a big soft doughy ball. It shouldn’t be too sticky, but it shouldn’t be very firm either.
Once you’ve got it to the consistency you want, leave it in a bowl with a moist towel over it to prove (let it rise). After an hour or so, punch the air out of it, and let it rise again.
Roll out your dough on a flat rectangular tray that has been rubbed with butter. Cover the dough with a layer of brown sugar and chai mix (ratio of 2/3 chai to 1/3 brown sugar). Then roll it up nice and slow and cut the roll into little scrolls about an inch and a half thick.
Pop them in the oven and bake at about 180C for around 20 minutes just keep an eye on them, because over cooking turns them dry and lifeless pretty quickly
When cool spread each scroll with Vanilla Icing
To make vanilla icing: Combine icing sugar, melted butter, vanilla and milk in a small bowl
SPICED CHAI COOKIES
2.5 Tablespoons Water
250g Butter Softened
400g Spice Chai Powder
2.5 Egg Yolks
375g Plain Flour sifted
1 Tsp Baking Powder
In a large bowl using egg betters mix butter with spiced chai powder. Add egg yolks then slowly add flower.
Roll out the cookie dough to 10mm high and cut into 50-60mm diameter circles with a cookie cutter.
Lightly grease oven trays and place peaces about 8cm apart
Bake at 160C for 7minutes or until golden brown. Stand for a minute or until cookie edges become firm enough to lift with a spatula. For best results cool on wire cake racks.